Pumpkin Biscuit Blossoms

Gluten Free Pumpkin Biscuit BlossomsWhy go out to the bakery when you can make these tasty biscuit blossoms? They may look intimidating, but really they are fairly simple to make and you can use your favorite biscuit recipe if you want. That’s right, you don’t have to use my recipe if you dont want to.

This recipe is my version of a bear claw – pumpkin style. The buttery and crunchy biscuit topped with soft and gooey pumpkin, finished with brown sugar and pecans is simply divine. It makes the perfect fall treat if I do say so myself. Enjoy!

 

INGREDIENTS:
One batch of southern biscuit dough

For the pumpkin filling:
1/2 cup pumpkin puree (not pie filling)
1/4 cup brown sugar, packed
1/4 teaspoon cinnamon
1/8 teaspoon pumpkin spice

For the crumble:

1/4 cup all-purpose gluten-free flour blend #2
1/4 cup brown sugar, packed
1/4 teaspoon cinnamon
1/4 teaspoon pumpkin spice
2 tablespoons butter, softened
1/4 cup pecans, chopped (Optional)

METHOD:
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper; set aside.Pumpkin Biscuit Blossoms Dough

Prepare your southern biscuit dough, but don’t roll the dough out. Instead, using wet hands, separate the dough into 8-10 event balls. Place each dough ball onto your parchment lined baking sheet. Note: You may have to wet your hands again.

Flatten each one to 1/4 inch in thickness. Using a sharp knife, cut six slits into each dough circle to create the blossom.

For the pumpkin filling:
In a small mixing bowl, stir together the pumpkin, brown sugar, cinnamon and pumpkin spice.

For the crumble:
In a medium mixing bowl mix the flour, brown sugar, cinnamon and pumpkin spice. Add the softened butter and mix until well combined. You may have to use your spoon to smash the butter against the side of the bowl to get it to mix in. Stir in the chopped pecans (Optional).

Putting it all together:Gluten Free Pumpkin Biscuit Blossoms
Spoon pumpkin filling into the center of each flattened blossom, approximately 1 full tablespoon (picture to the right). Top evenly with the crumble. It will look messy – that’s why we are using parchment paper.

Bake for 22-25 minutes, or until the blossoms start to darken and the crumble starts to caramelize. Serve warm.

Storage: These will stay good for about two days. Store in an airtight container and reheat before serving.

Pumpkin Pecan Crumb Cake (12 Ingredients)

Gluten Free Pumpkin Pecan Crumb Cake“Wow!” That’s what my husband said after he taste tested this gem of a recipe… and I couldn’t agree more. After all four of us had our share – I sent the rest to some friends for fear we would finish it all before dinner.

This pumpkin pecan crumb cake is soft, perfectly spiced, sweet, and it brings all the flavor of fall (like butter, pecans, cinnamon and pumpkin) together. Enjoy!

 

 


INGREDIENTS:

For the pecan topping-
1/4 cup butter (1/2 stick), melted
1/3 cup brown sugar, packed
1 1/2 cups chopped pecans (measured after chopped)

For the cake-
3/4 cup gluten-free quick oats
3/4 cup gluten-free all purpose flour blend
2 teaspoons gluten-free baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 cup butter, softened
2/3 cup brown sugar, packed
2 large eggs, room temperature
1/2 cup pumpkin puree (not pie filling)
1/2 cup sour cream

METHOD:
Preheat the oven to 350°F (180°C). Grease a 9″ round non-stick cake pan; set aside.

Sprinkle chopped pecans evenly over the bottom of the prepared cake pan. In a small mixing bowl, mix the melted butter and 1/3 cup brown sugar. Drizzle over the pecans in the pan.

In a medium mixing bowl, combine the quick oats, flour, baking powder, baking soda, cinnamon, and pumpkin pie spice.

In a separate large mixing bowl, beat the butter and brown sugar until well combined. Add in the eggs one at a time, beating after each addition. Add the pumpkin puree and sour cream – mix until combined. Stir the dry ingredients into the wet ingredients. Poor the cake batter into the pan and smooth the top.

Bake for 35-38 minute or until the center is set. Remove from the oven and cool on a wire rack for 10 minutes. Using a spatula or butter knife, separate the edges of the cake from the pan. Carefully flip the cake over onto a plate, so the pecans are on top (like an upside-down cake). Serve warm or at room temperature.

This post is part of Gluten-Free Wednesdays.

Pumpkin Spiced Corn Bread (10 Ingredients)

Gluten Free Pumpkin Spiced Corn BreadLooking to serve something special at your dinner party or holiday gathering? This pumpkin spiced cornbread is a wonderful and lovely addition to any meal. Not only will your house smell amazing, your guests will mmm and ahh as they enjoy it.

Slightly sweet, perfectly crumbly and a soon-to-be favorite in your household – this cornbread is easy to make and quite the crowd pleaser.

Top it with butter and honey – I dare you!Gluten Free Pumpkin Spiced Corn Bread

 

INGREDIENTS:
2 cups gluten-free cornmeal
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon pumpkin spice
1 large egg, room temperature
1/4 coconut oil, melted and cooled
1 cup pumpkin puree (not pie filling)
1/2 cup vanilla greek yogurt**
1/4 cup granulated sugar (or coconut sugar)

**Substitution solution – replace the vanilla greek yogurt with vanilla almond or coconut yogurt to make this dairy-free.

METHOD:
Preheat oven to 400°F (205°C). Grease a 9″ round cake pan; set aside.

In a medium mixing bowl, mix the cornmeal, salt, baking soda, cinnamon, and pumpkin spice. Add in the egg, coconut oil, pumpkin puree, yogurt and sugar – mix until combined.

Poor batter into prepared cake pan. Using a spatula, even out the top. Bake for 18-20 minutes or until the top starts to brown and the center is set. Remove from the oven and cool before cutting. Store in an airtight container at room temperature.

This post is part of Gluten-Free Wednesdays.

Pumpkin Bread (10 Ingredients)

Gluten Free Pumpkin BreadThis pumpkin bread was a huge hit with my family and friends. Everyone was eager to test taste it as the wonderful smells filled our home. We tested it plain first… it was perfect.

Then we dressed it up a bit and tried a few bites with dairy-free butter – divine. After the butter, we moved into more of a savory path and spread some almond butter on it, followed shortly by sunflower seed butter. I am happy to report it was wonderful plain and delicious with spreads. Enjoy!

INGREDIENTS:
1 cup puréed pumpkin (not pumpkin pie filling)
2 eggs
1/3 cup canola oil
1/3 cup almond milk
1 1/4 cups all purpose gluten-free flour blend
1/2 cup gluten-free rolled oats (and some for sprinkling on top)
3/4 cups sugar
1 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin spice

METHOD:
Preheat the oven to 350°F (180°C). Lightly grease a metal loaf pan; set aside

Place the pumpkin, eggs, oil, and almond milk in a large mixing bowl. Using a hand mixer, blend until creamy.

In a medium mixing bowl, mix the flour, oats, sugar, baking soda, cinnamon and pumpkin pie spice.

Add the dry ingredients into the wet, and mix thoroughly until smooth. Pour the batter into your prepared loaf pan. If desired sprinkle the top with rolled oats (pictured above).

Bake for 50 to 60 minutes or until a toothpick inserted comes out dry and center is set. Allow to cool in the pan before removing to a wire rack. Slice when completely cooled.

This post is linked to Gluten-free and DIY Tuesday and Gluten-Free Wednesdays.

Pumpkin Bars (10 Ingredients)

Gluten Free Pumpkin BarsLike many people, I will eat or drink anything made with pumpkin. There is something about the smooth texture and the hint of sweetness that satisfies ones craving for something delicious.

These bars are not only pleasing, they are filling too. They are naturally grain-free, dairy-free and refined sugar free (unless you sprinkle powdered sugar on it, like I did in the photo) – and no frosting required! You can eat them for breakfast, snack or dessert. Enjoy!

 

INGREDIENTS:
½ cup pumpkin puree (not pie filling)
2 tablespoons coconut oil, softened (or vegetable oil)
¼ cup honey
2 eggs, room temperature
1 teaspoon gluten-free vanilla
1 ¼ cups almond flour
1 ½ teaspoons pumpkin pie spice
½ teaspoon salt
1 teaspoon baking soda
½ cup raisins

METHOD:
Preheat oven to 350°F (180°C). Grease an 8″X8″ baking pan; set aside.

Place all ingredients into a large mixing bowl and mix until combined. Yes, it’s that easy. You don’t need to separate the dry and wet ingredients for this recipe.

Pour batter into your prepared 8″X8″ pan. Bake for 25 – 30 minutes or until the top starts to darken and the center is set (always start with the lowest time). Remove from the oven and let cool completely before cutting. Store in an airtight container at room temperature.

This post is linked to Gluten-Free & DIY Tuesdays and Gluten-Free Wednesdays.